Ditte Isager
Hands-On Time
10 Mins
Total Time
1 Hour 40 Mins
Serves 4

In this one-pot dish, the chicken roasts alongside the vegetables until cooked through—meaning there’s very little post-dinner cleanup.

How to Make It

Step 1

Heat oven to 425° F. On a large rimmed baking sheet, toss the potatoes, fennel, and garlic with 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.

Step 2

Rub the chicken with the remaining tablespoon of oil, 1 teaspoon salt, and ½ teaspoon pepper and nestle among the vegetables.

Step 3

Roast, tossing the vegetables and basting the chicken once, until the vegetables are tender and the internal temperature of the chicken registers 165° F in the thickest part of a thigh, 65 to 75 minutes. Let rest for at least 10 minutes before carving.

Step 4

Toss the vegetables with the parsley and serve with the chicken.

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